Sodexho's Global Chef Program Offers Culinary Training for Peru, Singapore and Colombia Cuisine to 20 Campuses and Schools Nationwide

GAITHERSBURG, MD, October 16, 2007 - This month, Sodexho, Inc. and its Campus Services Division, which provides dining services to more than 900 college campuses and 200 independent schools across the country, will welcome three top chefs from company affiliates in Singapore, Colombia and Peru to select colleges and universities throughout the United States as part of the Sodexho Global Chef Program.

The objective of this international initiative, started in 2003, is to share the diverse international resources of the company through professional culinary exchanges. This year's participating chefs include Chef Lee Chian Tan from Singapore, Chef Joaquín Suárez from Colombia and Chef Juan Carlos Barzola from Peru. The chefs will share traditional cooking techniques with local Sodexho culinary teams as together they prepare authentic cuisine for students at 20 campuses and independent schools in New Hampshire, Massachusetts, Rhode Island, New York, Georgia, Illinois, Missouri, Louisiana, Kansas, Texas, Oregon and Washington.

“Not only does Sodexho's Global Chef Program provide a unique culinary learning experience for students, but it also helps our culinary teams to better understand world cuisine and how to prepare different flavors,” said Warren Jaferian, vice president Worldwide Education Market. “We are delighted to support the learning process through the culinary talents of our chefs worldwide. And, for international students, the Global Chef Program ensures that we are preparing their traditional meals in the most authentic manner possible.”

The chefs include:

Chef Lee Chian Tan is an executive chef for Sodexho's operations in Singapore. Prior to joining the team in 2002, Chef Tan worked for two of the top Cantonese restaurants in his country. Most recently, Chef Tan participated in a cultural and culinary exchange with Sodexho's operations in Thailand. As part of that two-week program, Chef Tan prepared meals for leading institutions including the United Nations. Chef Tan will bring his culinary talent and expertise to Bentley College in Waltham, Mass., Wellesley College in Wellesley, Mass., Nichols College in Dudley, Mass, Bryant University in Smithfield, R.I., Endicott College in Beverly, Mass., Plattsburgh State College in Plattsburgh, N.Y. and Northwestern University in Evanston, Ill.

Chef Joaquín Suárez is a national culinary trainer and new offer development manager for Sodexho South America based in Bogota, Colombia. A graduate of the Culinary Institute of America, Chef Suarez joined Sodexho in 2001 and has 13 years of experience as a hotel and restaurant manager and as an Executive Chef. A native of Colombia, Chef Suarez has shared his culinary talents at the Hotel Tequendama Intercontinental of Bogotá, the Hotel Bogotá Plaza, the Hotel Oro Verde in Quito, Ecuador and the restaurant La Petite Ferme in New York City. A participant of previous year's programs in 2004 and early 2006, Chef Suárez was selected as the executive chef of Sodexho's Global Chef Program. In this capacity, he works with each participating chef to prepare their visit and ensure the consistency and quality of the culinary aspects of the exchange. For the 2007 edition of the program, Chef Joaquin Suarez will bring his culinary talent and expertise to Keene State College in Keene, N.H. and Emory University in Atlanta, Ga.

Chef Juan Carlos Barzola is an executive chef and 5-Step project coordinator for Sodexho Peru. Chef Barzola, a 10-year veteran of the food industry, joined Sodexho in 2006 following his work with companies like APC Corporation and Royal Caribbean/Celebrity Cruises. Chef Barzola also served as sous chef and food production manager for the JW Marriott Hotel in Lima, Peru. Chef Barzola will bring his culinary talent and expertise to Tulane University in New Orleans, La., Loyola Marymount University in New Orleans, La., University of Missouri-Kansas City in Kansas City, Mo, Rockhurst University in Kansas City, Mo., Emporia State University in Emporia, Kan., LeTourneau University in Longview, TX, Texas Christian University in Fort Worth, TX, University of Texas-Pan American in Edinburg, TX, Linfield College in McMinnville, Ore. and Whitworth University in Spokane, Wash.

Since 2003, Sodexho has coordinated 23 exchanges with 19 chefs involving 16 different countries. For more information about Sodexho's Global Chef Program including chef bios and recipes, please visit www.GlobalChefProgram.com.

Sodexho, Inc. (www.sodexhoUSA.com) is the leading provider of integrated food and facilities management services in the U.S., Canada and Mexico, with $7.3 billion (USD) in annual revenue and 125,000 employees. Sodexho serves more than ten million customers daily in corporations, health care, long term care and retirement centers, schools, college campuses, government and remote sites. Sodexho, Inc., headquartered in Gaithersburg, Md., is a subsidiary of Sodexho Alliance (www.sodexho.com). Sodexho, Inc. funds the Sodexho Foundation (www.helpstophunger.org), an independent charitable organization that, since its founding in 1999, has made more than $9.2 million in grants to fight hunger in America.